Creamy Pumpkin Soup

A favourite dish for the children in particular is pumpkin soup. They even take it to school in a Thermos ®.

Here is my recipe. I use the Thermomix ® for this recipe, however I used to make the same recipe on the stove prior to purchasing this fantastic piece of equipment!

If making on the stove, just increase the quantity of ingredients to make it worth your while, chop the ingredients by hand, cook a bit longer and then puree either with a Bamix ® or food processor. It’s just a bit quicker and easier in the Thermomix.

Ingredients

4 spring onions cut up – green only if low FODMAP, or an onion

2 cm ginger cut up (Optional)

Chilli to taste (Optional)

1-2 cloves garlic (omit if low FODMAP)

6 rashers bacon

1 tbsp Garlic infused olive oil/plain olive oil if using garlic

500g pumpkin cubed (any type will do)

3-4 carrots chopped in about 2-3cm rounds (use 2 if using sweet potato)

10cm sweet potato (omit if low FODMAP)

500g chicken stock

Up to ¼ cup coconut cream/milk

Salt and pepper to taste

Method

Put spring onions, ginger, chilli and garlic if using it in the TM bowl. Chop for 5 seconds using speed 7.

Add olive oil and bacon cook on 100 Celsius for 4 minutes.

Add carrots, pumpkin and sweet potato if using it and chop for 20 seconds on speed 7.

Add stock and cook on 100 Celsius for 20 minutes. Add coconut cream/milk then blend starting at speed 1 and going slowly up to speed 9 for 20 seconds. Season to taste. Approximately 1 tbsp Maple syrup, honey or palm can be added if you prefer a sweeter soup. (Steps are taken from the TM EDC book)